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Creations Cooking Classes

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Saturday, February 6: 10:00 a.m. – 1:00 p.m.

Kids and Teens in the Kitchen: Chinese New Year! (Ages 8 to 16)

Megan Scholle, Chef; Flavor Technologist, Givaudan Flavors

Hey kids, let’s celebrate the Year of the Monkey as Chef Megan teaches you how to prepare food as good as your favorite Chinese restaurant’s! We’ll be making Chinese Egg Rolls; Pork Potstickers w/ Dipping Sauce; and Chicken Stir Fry. This is a kids-only class.

Kids Beginner

$50

Wednesday, February 10, 6:00 p.m. – 9:00 p.m.

Back to Basics – Sharpen Your Knife Skills

Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Slice and dice your way through the evening as Chef Jennifer Kagy teaches you how to handle your knives like a pro! This class will cover different types of knives, what to look for when buying knives, the proper way to hold a knife, different cuts, restaurant prep techniques, knife safety, and how to sharpen your knives. Food will be prepared from your knife cuts. Perfect for novices to experienced home cooks.

Beginner/Intermediate

$65

Thursday, February 11: 6:00 p.m. – 9:00 p.m.

Mystery Basket Challenge

James Major, Executive Chef, Great American Ball Park

We are excited to have the Food Network’s “Chopped” champion and “Cutthroat Kitchen” competitor Chef James Major at the Midwest Culinary Institute. Learn from the one of best as Chef Major teaches you how to think on your feet and create delicious meals without relying on cookbooks and recipes. You get your own mystery basket of proteins and produce, as well as access to our pantry of staples and dry goods, to prepare your dinner. This is guaranteed to be great fun!

Intermediate

$75

Wednesday, February 17: 6:00 p.m. – 9:00 p.m.

Fish Forever: Choosing and Preparing Sustainable Seafood

Julie Francis, Chef/Owner, Nectar

Learn how to select, prepare, and cook fresh sustainable fish and seafood - varieties which are not only healthy for you, but also good for the environment. Julie will teach you how to prepare Pan-Roasted Arctic Char with Beluga Lentils and Fennel-Ginger Sauce; Poached Red Snapper in Red Pepper Juice with Sweet Potatoes, Spinach, Plantain, and Avocado; Pan-Roasted Striped Bass with Five Spice and Asian Black Bean Sauce; and Sautéed Clams with Curry Sauce, Mushrooms, and Snow Peas.

Beginner/Intermediate

$75

Saturday, February 20: 9:00 a.m. – 12:00 p.m.

Pie School

Lisa Kindle, Pastry Chef, Taste of Belgium

Chef Lisa Kindle is here to teach you the tricks-of-the-trade and make amazing from-scratch pies, crust to filling. You will learn how to make fruit, cream and savory pies, as well as the special secrets to elevate your baking to the next level.

Beginner/Intermediate

$65

Friday, February 26: 6:30 p.m. – 9:30 p.m.

Fundamentals of Pairing Wine and Food

Laura Landoll, CWS, Advanced Sommelier, CMS, Grand Cru Wine Company Sean Kagy, Executive Chef, MCI’s Summit Restaurant

This class features multiple tasting courses served and paired with assorted wines to evaluate how various components, flavors, and textures can result in a match made in heaven…or elsewhere. Never be intimidated by a wine list again! Must be 21 to attend this class.

Adult Beginner/Intermediate

$85

Saturday, February 27: 10:00 a.m. – 1:00 p.m.

Focaccia, NOT Pizza

Michael Vanfleet, CEPC, Pastry Arts Instructor, Midwest Culinary Institute

Don’t let the name fool you, this class is not about making pizza. Focaccia is a fermented dough with a good balance of ingredients - no red sauce, mozzarella, pepperoni, or double sausage here! Learn how to create Focaccia with Roasted Red Pepper, Goat Cheese and Olive Oil; Roma Tomato, Fresh Basil, Olive Oil and Parmesan Cheese; Caramelized Onion, Fresh Rosemary, Olive Oil, and Pecorino. Chef Vanfleet has 35 years’ experience in the industry and will have you baking like a professional too.

Beginner/Intermediate

$65

Saturday, March 5: 9:00 a.m. – 3:00 p.m.

Master Class with Chef Kinsella: Basic Sausage Making and Charcuterie

John Kinsella, CMC, Director Les Amis de Escoffier of Cincinnati

Certified Master Chef John Kinsella is back to teach you the process of making fine sausages and charcuterie. From the type of casings to the cuts of meat and spices to use, you will learn how to make your own Summer Sausage, Irish Venison Sausage, Smoked Andouille, and Duck Confit.

Intermediate/Advanced

$150

Thursday, March 10: 6:00 p.m. – 9:00 p.m.

March Madness Party Food

Jaime Carmody, Certified Personal Executive Chef, Out of Thyme Kitchen Studio

Chef Jaime is back to show you how to make great party food and her secret tips for your March Madness party and other celebrations! We will be preparing Honey-Garlic Chicken Wings; Beef & Black Bean Chili; Bacon-Wrapped Buffalo Poppers; Spinach Artichoke Dip; and Cheesy Quinoa Cakes. (Beer/wine is included with this class.)

Beginner/Intermediate

$75

Saturday, March 12: 10:00 a.m. – 1:00 p.m.

Pasta Workshop for Parents and Kids/Teens (Ages 8 and Up)

Megan Scholle, Chef; Flavor Technologist, Givaudan Flavors

Making your own pasta at home is easy, and Chef Scholle will teach you how. You will make fresh pasta dough, roll it, and cut it into different shapes. This is a great chance for the family to cook together! We’ll make Chef Megan’s Three-Cheese Fettuccine Alfredo, Roasted Garlic and Ricotta Tortellini, and Meat and Spinach Ravioli.

Beginner, Kids and Adults

$50/person

Wednesday, March 16: 6:00 p.m. – 9:00 p.m.

Ancient Grains, Modern Meals

Julie Francis, Chef/Owner, Nectar

Join Chef Julie as she teaches you how to incorporate Old World grain staples into fresh, modern meals - from the first course to dessert. Learn how to make a Barley, Wheat Berry, and Black Quinoa Salad with Citrus, Roasted Beets, and Yogurt; Freekeh Risotto with Asparagus, Peas, Mascarpone and Pecorino; Beef Filet with Smoked Farro, Roasted Mushrooms and Sun Dried Tomato Butter; and Vanilla and Orange Teff Pudding with Fruit Compote. (Wine will be included with this class.)

Beginner/Intermediate

$75

Wednesday, March 30: 6:00 p.m. – 9:00 p.m.

Steakhouse Classics

Brian Whisman, Kroger Division Chef Coordinator

Ever wonder what the secret is to your favorite restaurant’s mouthwatering steaks and delectable sides? Join us as Chef Brian shares the tricks-of-the-trade, as well as teaches you how to put your own twist on the classic beef, salads, and sides of the great steakhouses.

Beginner/Intermediate

$75

Saturday, April 2: 9:00 a.m. – 12:00 p.m.

French Macarons

Lisa Kindle, Pastry Chef, Taste of Belgium

Learn the art of making delicious French Macaroons, the sweet meringue-based confections which come in a rainbow of colors and wide variety of flavors. Chef Lisa will teach you how to work with the meringue, make ganache and other fillings, and pair them to create your own flavor palette!

Beginner/Intermediate

$65

Wednesday, April 6, 6:00 p.m. - 9:00 p.m.

Mixology 101

Pilar Zeglin, Founder and President Emeritus of Southern Ohio Bartenders’ Guild, Wine & Spirit Manager for Chas Seligman Distributing

Learn to make craft cocktails from scratch - no pre-made mixers allowed! Pilar will teach you how to be the star of your next party by using the freshest ingredients to make classic and modern cocktails for your own party. Small side dishes will be prepared by Chef Kagy and his students from The Summit restaurant. Must be 21 to attend this class.

Beginner/Intermediate

$

Wednesday, April 13: 6:00 p.m. – 9:00 p.m.

Fresh Salads For Spring

Julie Francis, Chef/Owner, Nectar

Spring greens and produce will soon be showing up in your local markets and Chef Julie is here to share her expertise in choosing and preparing the freshest and most flavorful offerings - some which may be new to you. Chef will be sharing her favorite recipes for Dandelion Greens with Warm Bacon Sherry Vinaigrette, Garlic Croutons, and Poached Farm Egg; Butter Lettuce with Grapefruit, Hearts of Palm, Smoked Trout and Green Goddess Dressing; Composed Salad Plate: Marinated Peppers, Spicy Carrot Salad, Cucumber-Feta Salad; and Chicken Salad with Roasted Eggplant and Sesame Tahini Dressing. (Wine will be included with this class.)

Beginner/Intermediate

$75

Thursday, April 14: 6:00 p.m. – 9:00 p.m.

Smart Carb BBQ

Allison Kuhn, MS, RD, LD, Kroger Corporate Dietician

The weather is warming up and it’s time to fire up the grill. Learn to leverage the natural sweetness and fiber of fruits to throw a healthy, tasty BBQ with no added sugars in sight. We’ll be making a Berry-Grape Spritzer; Watermelon Gazpacho; Blackened Salmon with Cherry BBQ Sauce; Green Apple Coleslaw; and Date-Sweetened Brownie Bites.

Beginner/Intermediate

$65

Friday, April 22: 6:30 p.m. – 9:30 p.m.

Old World, New World Wines

Laura Landoll, CWS, Advanced Sommelier, CMS, Grand Cru Wine Company Sean Kagy, Executive Chef, MCI’s Summit Restaurant

Have you wondered about the differences in Old World wines, those from Europe, versus New World, wines from everywhere else? Discover that and more as Laura leads you through side-by-side tastings while enjoying small bites prepared by Chef Kagy and his students from The Summit restaurant. Must be 21 to attend this class.

Adult Beginner/Intermediate

$85

Saturday, May 7, 10:00 a.m. – 1:00 p.m.

Kids and Teens In The Kitchen: Mother’s Day Brunch (Ages 8 to 16)

Megan Scholle, Chef; Flavor Technologist, Givaudan Flavors

Hey kids, want to be able to make Mom an awesome Mother’s Day Brunch? Let Chef Megan teach you how. You will make Quiche Lorraine, Crepes with Bananas and Brown Sugar Caramel Sauce, Glazed Lemon Pound Cake, and Chocolate Covered Strawberries. It will be a Mother’s Day gift she won’t forget! This is a kids-only class.

Kids Beginner

$50

Thursday, May 12: 6:00 p.m. – 9:00 p.m.

Springtime in Provence

Marilyn Harris, host of WKRC’s “Cooking with Marilyn”

Join Marilyn for a delightful evening of food and fun as she shares her knowledge and experiences from visiting and cooking in Provence, France. We will prepare a wonderful springtime meal including Tapenade with Crudite; Caramelized Fennel Soup; Lemon-Thyme Lamb Chops; Potato Gratin Dauphinois; French Cafe Salad; and Provencal Lemon Tart with Lemon Crust. For this class we will be cooking in groups of 4-6 students. (Wine will be included with this class.)

Intermediate

$80

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